These tacos feature marinated spicy grilled chicken and a refreshing cilantro lime slaw, perfect for summer gatherings.
Author:ameliasweet7643
Prep Time:30 minutes
Cook Time:20 minutes
Total Time:50 minutes
Yield:4 servings 1x
Category:Main Course
Method:Grilling
Cuisine:Mexican
Diet:Gluten-Free
Ingredients
Scale
1 lb boneless, skinless chicken thighs
1/4 cup olive oil
1/4 cup fresh lime juice
1 tbsp chili powder
1 tsp ground cumin
1 tsp smoked paprika
1/2 tsp cayenne pepper (optional)
1 tsp garlic powder
1 tsp onion powder
1 tsp salt
1/2 tsp black pepper
2 cups thinly shredded green cabbage
1 cup thinly shredded red cabbage
1 cup shredded carrots
1/2 cup chopped fresh cilantro
1/2 cup mayonnaise (or Greek yogurt)
2 tbsp honey (or agave nectar)
1 tsp extra salt (for dressing)
1/2 tsp pepper (for dressing)
Corn or flour tortillas
Instructions
Whisk together the olive oil, lime juice, chili powder, cumin, smoked paprika, cayenne (if using), garlic powder, onion powder, salt, and pepper in a medium bowl.
Marinate the chicken in the marinade for at least 30 minutes, ideally 2-4 hours or overnight.
Prepare the slaw by combining green cabbage, red cabbage, carrots, and cilantro in a large bowl.
Create the dressing by whisking mayonnaise, lime juice, honey, salt, and pepper in a small bowl until smooth.
Combine the slaw and dressing, then cover and refrigerate.
Preheat the grill to medium-high heat (400-450°F).
Grill the chicken for 4-6 minutes per side until cooked through and reaching 165°F (74°C).
Let the chicken rest for 5-10 minutes before slicing.
Warm the tortillas on the grill or in a skillet.
Assemble the tacos with sliced chicken and a generous scoop of slaw.
Add optional toppings like avocado, pickled onions, cotija cheese, or hot sauce, and serve immediately.
Notes
Marinate overnight for deeper flavors and use a meat thermometer for perfect doneness.